Getting the bird ready doesn’t need to be stressful. Follow these steps and your biggest task will be fending off the hungry hordes while it rests.
Place giblets in a pan with 4 cups (1 L) water, 1 chopped onion and a bay leaf. Bring to a boil, then simmer, uncovered, 30 min. Strain and save only the liquid. Or skip this step and use 3 cups (750 mL) chicken broth. After removing turkey from pan, skim fat from pan juices. Place pan over 2 burners on medium heat or pour pan juices into a saucepan. When it comes to a boil, sift in 1/4 cup (50 mL) flour, while whisking constantly. Then gradually whisk in 1/2 cup (125 mL) white wine or sherry and the broth. Simmer, stirring often until thickened, 5 to 10 min. Taste and add salt, if needed. Makes 3 cups (750 mL).